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Dahi ke Kebab

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Time20 Min
DifficultyIntermediate
Serves3

Dahi ke kebab (‘curd kebab’) is a popular vegetarian appetizer prepared for special occasions. The crunch of the patties on the outside combined with the softness of the stuffing in the dough is what makes it so delicious – thus making them melt in your mouth. Most dahi ke kebab recipes use besan flour, paneer, hung curd, and spices for the ingredients. The recipe originated from the Awadhi cuisin ... e in Lucknow, Maharashtra. These kebabs are basically deep-fried vegetable patties stuffed into burgers, sandwiches, etc. Sometimes they are even eaten on their own! Vegetarian kebabs are a hit among families because of how simple and easy they are to prepare. Aromatic spices like cinnamon and cloves elevate the taste of the kebabs and you can use mashed potatoes or drained bread crumbs for making the dough binding. To add flavour to these kebabs, mix chopped dried fruits and nuts. Drain out the whey using a cheesecloth for the yoghurt and refrigerate before making the kebabs. This will prevent it from getting spoilt and make the curd easier to digest. You can add sweet corn kernels for the kebab patty. After deep-frying it in cooking oil, let it cool and serve it with a lip-smacking dip such as pudina chutney and tomato sauce. Ideally, you can use our Dahi ke kebab recipe as a party appetizer. But if you’re planning to incorporate it for the main course, you can combine it with rotis, salad bowls, and other Indian flatbreads. Crumbled paneer is required for following along our Dahi ke kebab recipe but if you’re lactose intolerant or don’t have it in your hands, you can make these kebabs using tofu and soy curd instead.

Nutrition Info. (per serving)

ProteinFatCarbsFibre249 Cal249 Cal249 Cal249 Cal
  • 14gProtein
  • 14gFat
  • 16gCarbs
  • 1gFibre

Ingredients

Dry Grocery

Gram Flour/besan

Gram Flour/besan

1 tablespoon

Refined Oil

Refined Oil

3 teaspoons

Cardamom Powder

Cardamom Powder

1 teaspoon

Salt

Salt

1 teaspoon

Raisins

Raisins

10 units

Dairy

Paneer

Paneer

150 g

Curd

Curd

250 g

Fruits & Vegetables

Ginger

Ginger

1 tablespoon

Coriander W/o Roots

Coriander W/o Roots

4 g

Other

Green Chillies

Green Chillies

2 units

Directions
1
Fine chop the green chilli, coriander leaves, ginger, raisin and set aside. Put the yogurt in a fine strainer and let it strain for at least 30 minutes to release its excess water. Grate the paneer and set aside.
2
Meanwhile, dry roast the besan on a slow flame. As it turns into golden color, turn off the flame and set aside to cool down. Take a mixing bowl, add strained curd, grated paneer, green chilli, ginger, coriander leaves, green cardamom powder, salt, roasted besan and add half of the raisins.
3
Mix it well, keep this mixture in a fridge for 15 -20 minutes to rest.
4
As the mixture is set, divide the mixture into equal portions, roll it with your hand, make a pocket and stuff the chopped raisin in the center. Roll again and make a patty.
5
Heat a non stick pan, grease it with little oil. Sear the patty till golden brown on both sides. it will take 7-8 min.
6
Serve hot with green chutney.
Health Benefits of Dahi ke Kebab
Hung curd’s biggest health benefit is that the whey is taken out from it which makes it easier to digest. In terms of calories, the kebabs may be on the higher side but since you’re making them at home, they’re definitely healthier over conventional fried snacks and processed foods. You can make the recipe healthier by using olive or edible vegetable oil over refined cooking oils. Vegetables like green chillies, onions, carrots and chopped beans add nutrients to the dish. They make these kebabs high in anti-oxidants and dietary fibre (which are good for your gut health). Although made for festive seasons, our homemade Dahi kebab recipe can be added to your daily menu for a guilt-free indulgence. Try it out today and tell us how they’ve turned out!

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We hope you had fun making it! Enjoy the meal.

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